Dinner, December
22nd, 2013
Soups and Salads
Carrot Ginger
Cup 3.75 Bowl 4.75
Butternut Squash
sour cream, almonds Cup 3.75
Bowl 4.75
Chef Milos' Mushroom
Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
House Salad
assorted greens, walnuts,
grapefruit segments,
red onions, dried
cranberries with a
honey mustard vinaigrette
4.00
Rocky’s Caesar 6.00
Baby Kale
Salad
orange and ginger
vinaigrette, pickled beets, pecans, blue cheese, red onion and tabbouleh 7.50
Starters
Crispy
Calamari
chili-lime sauce 8.50
House Smoked
Salmon
cucumber salad 8.50
Beef
Tenderloin Tips Sauté
cognac sauce 8.75
Jonah Crab
and Shrimp Cake
remoulade, mustard sauce
8.00
Just
For Today
Tapas:
Steamed Mussels Provencal
tomatoes,
garlic and olive oil, grilled french bread 8.50
Main Courses:
Pan Roasted Monkfish
julienne
vegetables, basmati, chili crème sauce 22.50
Main
Courses:
Roast Acorn Squash
stuffed
with wild rice, almonds, dried cherries and spinach, butternut coulis 13.75
Jonah Crab and Shrimp Cakes Sauté
remoulade,
green beans, basmati 18.50
Broiled Georges Bank Cod
remoulade,
new potatoes 18.50
Grilled Great
Lakes Whitefish
mustard sauce, apple and
celery root salad, herbed new potatoes 18.75
Frog Legs
Sauté
brown butter vinaigrette,
spinach, tomato, garlic and herbs, basmati 19.00
Lake Perch Sauté
wilted spinach, basmati
rice, shitake mushroom, hazelnuts, brown butter vinaigrette 21.75
Grilled
Atlantic Salmon
red pepper coulis, mixed grain
salad, frisee with preserved lemon 22.75
Sea Scallops
Sauté
gnocchi carbonara, shrimp
sauce 24.25
Seafood al la
Nage
lobster, gulf shrimp, sea scallops, mussels,
tomato, garlic and herbs, pappardelle 27.50
Chicken
Cordon Bleu
supreme sauce, gruyere, smoked
ham, fried egg, asparagus 16.75
Medallions of
Pork Tenderloin Sauté
natural sauce, spaetzle, wild
mushrooms, braised red cabbage, crispy sweet potatoes 24.50
Filet Mignon
cognac sauce, portabella
mushroom, mashed redskin potatoes, crisp onions 6 oz. 21.75* 9 oz. 27.50*
Featured Wines
White Wine Blend, Claude Val, France, 2011 25.00 * Syrah, J. Lohr, Paso Robles 2010 30.00
*Can be cooked to order. Consuming raw or undercooked meats,
poultry, seafood, shellfish or eggs may increase your risk of food borne
illness.
43150 Grand River Ave, Novi, Michigan 48375 * Phone
248-374-0688 * Fax 248-374-1003 * Website steveandrockys.com
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